Grilled Chicken Salad

Name: Grilled Chicken Salad
Prep time: 10M
Total time: 30M
Yield: 4 Servings
Ingredients: 4 chicken breasts; 1 bottle GOYA® Mojo Piña Marinade; 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 cup GOYA® Palmitos – Salad Cut (Hearts of Palm), thinly sliced; 1 container of arugula or salad greens of your choice; ½ cup GOYA® Passion Fruit Cocktail; ¼ red onion, diced; 1 cup GOYA® Extra Virgin Olive Oil; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

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Upgrade your ordinary grilled chicken salad and turn it into one filled with lots of flavor and a healthy crunch. How? Simply, marinate chicken breasts with GOYA® <a title="Mojo Pina Marinade" href="https://goya.com/en/products/cooking-bases-and-marinades/ready-to-use-marinades#mojo-pina-marinade" data-id="7932">Mojo Piña </a>to infuse them with tropical flavors then grill until golden brown and caramelized. Slice and serve over a refreshing mix of fresh greens and crisp hearts of palm. Drizzle with a tangy passion fruit dressing. This light and flavorful grilled chicken salad is the perfect dish for any summer day.

Total Time

30m

Prep Time:10m

Yields:4 Servings

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Ingredients

chicken breasts

1 bottle

GOYA® Mojo Piña Marinade

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 cup

GOYA® Salad Cut Palmitos, (Hearts of Palm), thinly sliced

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1 container

of arugula or salad greens of your choice

Dressing

½ cup

GOYA® Passion Fruit Cocktail

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red onion, diced

1 cup

GOYA® Extra Virgin Olive Oil

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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Directions

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Step 1

Place chicken breasts in resealable bag. Pour in enough Mojo that the chicken breasts are covered. Allow chicken to marinate for at least 30 minutes. Preheat grill as you wait.

Step 2

Meanwhile, for the dressing, combine passion fruit cocktail and onions; slowly whisk in olive oil. Season with Adobo; set aside.

Step 3

Remove chicken from marinade and season with Adobo on both sides. Place chicken breasts on grill and cook on each side for about 8 minutes, or until internal thermometer reads 160-165°F. Remove chicken breasts from grill, and let rest for five minutes before slicing.

Step 4

In a bowl, combine palmitos and arugula; add dressing and toss to coat.

Step 5

Serve immediately, topping with sliced chicken.

Products in this Recipe

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Mojo Piña Marinade

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Adobo All-Purpose Seasoning with Pepper

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Salad Cut Palmitos

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Passion Fruit Cocktail

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Extra Virgin Olive Oil

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